Old Fashioned Butterscotch Pie

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Ingredients

For the Pie Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3–4 tablespoons ice water

For the Butterscotch Filling

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
2 cups whole milk
1/2 cup heavy cream
4 large egg yolks
2 teaspoons vanilla extract

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted chopped pecans, optional

Instructions

Prepare the Crust

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  3. Add the ice water, one tablespoon at a time, mixing just until the dough comes together.
  4. Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. Roll the chilled dough into a circle and place it into a 9-inch pie dish. Trim and crimp the edges.
  7. Prick the bottom lightly with a fork. Line with parchment paper and fill with pie weights or dried beans.
  8. Bake for 15 minutes. Remove the weights and parchment, then bake for another 8–10 minutes, until lightly golden.
  9. Let the crust cool completely.

Prepare the Butterscotch Filling

  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the brown sugar and cook for 2–3 minutes, stirring constantly, until the sugar is dissolved and the mixture smells rich and caramel-like.
  3. In a separate bowl, whisk together the flour, cornstarch, and salt.
  4. Slowly whisk the milk and heavy cream into the dry ingredients until smooth.
  5. Gradually pour the milk mixture into the saucepan with the butter and brown sugar while whisking constantly.
  6. Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble gently, about 6–10 minutes.
  7. Place the egg yolks in a separate bowl. Slowly whisk about 1 cup of the hot filling into the yolks to temper them.
  8. Pour the tempered egg mixture back into the saucepan while whisking constantly.
  9. Continue cooking for 2–3 minutes, until the filling is thick and silky. Do not let it boil vigorously.
  10. Remove from the heat and stir in the vanilla extract.
  11. Pour the warm butterscotch filling into the cooled pie crust.
  12. Press plastic wrap directly against the surface of the filling to prevent a skin from forming.
  13. Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.

Whipped Cream Topping

  1. Beat the heavy cream, powdered sugar, and vanilla until soft or medium peaks form.
  2. Spread or pipe the whipped cream over the chilled pie.
  3. Sprinkle with toasted chopped pecans if desired.

Tips

Use light or dark brown sugar depending on how deep you want the butterscotch flavor.

Whisk constantly while cooking the filling to prevent lumps or scorching.

Tempering the egg yolks is important because it prevents them from scrambling when added to the hot filling.

For an especially smooth filling, strain it through a fine-mesh sieve before pouring it into the crust.

Let the pie chill completely before slicing. This gives the filling time to firm up properly.

For a classic presentation, serve each slice with a generous spoonful of whipped cream.

Storage

Cover and refrigerate the pie for up to 4 days.

The pie should remain refrigerated because of the dairy and egg-based filling.

History

Butterscotch pie is an old-fashioned American dessert built around two classic pantry ingredients: brown sugar and butter. The combination produces the distinctive deep caramel-like flavor associated with butterscotch. Recipes for butterscotch desserts became especially popular in American home cooking during the late 19th and early 20th centuries.

Benefits

Brown sugar and butter give this dessert its characteristic rich flavor, while milk, cream, and egg yolks provide protein and calcium.

The pecan topping adds some fiber, healthy fats, and minerals.

This is a traditional dessert rather than a health-focused food, so it is best enjoyed as an occasional treat.

Nutrition

Approximate per slice, assuming 8 slices:

Calories: 480–540
Carbohydrates: 55–62 g
Protein: 6–8 g
Fat: 27–32 g
Saturated Fat: 15–18 g
Sugar: 35–42 g
Fiber: 1–2 g
Sodium: 300–380 mg

Actual nutrition will vary depending on the crust, portion size, cream, and toppings used.

Conclusion

Old-Fashioned Butterscotch Pie is pure comfort food: a flaky crust filled with silky brown-sugar butterscotch custard and finished with fluffy whipped cream. The deep buttery caramel flavor and creamy texture make it especially perfect for Thanksgiving, Christmas, or any family gathering.

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